Chef de Cuisine

About the role

The Chef de Cuisine is responsible for the quality, consistency and production of the restaurant kitchen. The role combines hands-on cooking with leading the kitchen staff and managing all food-related functions, including menus, purchasing, staffing and food preparation. It is a full-time management position at the Arribat Center Agdal hotel in Rabat.

Key responsibilities

• Develop, design or create new applications, ideas, relationships, systems or products for the restaurant, including artistic contributions.
• Supervise kitchen shift operations and ensure compliance with Food & Beverage policies, standards and procedures.
• Maintain food preparation, handling and storage standards, and follow proper handling and temperatures for all food products.
• Plan and manage food quantities and plating, estimate daily production needs and prepare and cook food regularly or for special guests and events.
• Assist in developing daily and seasonal menu items and check the quality of raw and cooked food.
• Lead and supervise cooks and kitchen workers, train staff on menu items, ingredients and preparation methods, and ensure cross-training and open collaboration.
• Manage day-to-day operations, set and support kitchen goals including budget goals, and investigate and follow up on employee accidents.
• Handle guest problems and complaints, gather guest feedback and coach staff to deliver exceptional service.
• Participate in training, performance appraisals and hiring, and act as a role model for the team.

Required profile

• High school diploma or GED, or a 2-year degree in Culinary Arts, Hotel and Restaurant Management or a related major.
• 4 years of experience in culinary, food and beverage or a related field, or 2 years of experience with a 2-year degree.